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Pumpkin Cream Cheese Muffins

Pumpkin Cream Cheese Muffins That Melt in Your Mouth

Delight in these Pumpkin Cream Cheese Muffins that embody autumn with a delicious surprise center.
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Prep Time 20 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 50 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Batter
  • 2 cups All-Purpose Flour spoon and level to avoid excess
  • 1 teaspoon Baking Soda acts as a leavening agent
  • 1 teaspoon Baking Powder supports optimal rise
  • 1 teaspoon Spices (Cinnamon, Ginger, Nutmeg, Cloves) use fresh spices for vibrant taste
  • 1/2 teaspoon Salt enhances flavor
  • 1 cup Granulated Sugar adds sweetness
  • 1/2 cup Brown Sugar opt for light or dark based on preference
  • 2 Large Eggs use room temperature eggs
  • 1 cup Pumpkin Puree ensure pure pumpkin puree
  • 1/2 cup Vegetable Oil can substitute with melted butter
  • 1/2 cup Milk use plant-based milk for dairy-free version
  • 1 teaspoon Vanilla Extract choose pure vanilla for best results
For the Cream Cheese Filling
  • 8 ounces Cream Cheese softened for smooth mixing
  • 1/2 cup Powdered Sugar adjust according to taste
  • 1 large Egg Yolk avoid egg white for creaminess

Equipment

  • Muffin pan
  • mixing bowls
  • whisk
  • spatula
  • Measuring cups
  • Measuring spoons

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and line a 12-cup muffin pan with paper liners.
  2. In a large mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, spices, and salt.
  3. In a separate bowl, mix the granulated sugar, brown sugar, eggs, pumpkin puree, vegetable oil, milk, and vanilla extract until smooth and creamy.
  4. Pour the wet mixture into the dry ingredients and stir gently until just combined.
  5. Beat the softened cream cheese with powdered sugar, egg yolk, and vanilla extract until creamy.
  6. Fill each muffin cup about two-thirds full with the pumpkin batter and add one tablespoon of the cream cheese mixture on top.
  7. Bake for 5 minutes at 400°F (200°C), then reduce the temperature to 350°F (175°C) and continue baking for 15-18 minutes.
  8. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 220kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 40mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 12gVitamin A: 200IUVitamin C: 1mgCalcium: 20mgIron: 1mg

Notes

Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for future enjoyment.

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